Canola Oil Or Olive Oil, For	1 Tablespoon Curry Powder Or Paste
-Cooking	1 Teaspoon Cumin
1 Large Onion, Chopped	Pinch Red Pepper (optional)
2 Stalks Celery, Chopped	1 Litre Chicken Or Vegetable Stock
2 Carrots, Chopped	1 Litre Water
1 Ham Steak, Cubed	2 Cups Red Lentils
3 Cloves Garlic, Crushed	1 Bag Baby Spinach Leaves
1 Tablespoon Grated Fresh Ginger	Plain Yogurt For Serving

In a large heavy pot, heat a drizzle of oil over medium-high heat.
Sauté the onion, celery and carrots for a few minutes, until starting to soften.
Stir in the ham, garlic, ginger, curry powder, cumin, and dried red pepper.
Cook for another minute.

Add the stock, water and lentils; bring to a simmer.

Reduce heat to medium-low and simmer uncovered until lentils are tender, about half an hour.

Add spinach; simmer until spinach is wilted, which will take only a minute. Season soup with salt and pepper.

This soup freezes well.